If you’ve got a griddle, whether it’s a Blackstone, Camp Chef, or even a custom flat top built into your outdoor kitchen, one of the most important choices you’ll make is the oil you use. The best oil for griddle cooking, including avocado oil, canola oil, grapeseed oil, peanut oil and vegetable oil, isn’t just there to prevent food from sticking—it directly impacts flavor, performance, and even griddle longevity.
There are a lot of options out there. Some oils are perfect for searing at high heat, while others shine when seasoning your surface. In this guide, we’ll break down everything you need to know about the best oil for griddle cooking—from smoke points to seasoning strategies, and when to use what.
What Makes a Great Griddle Cooking Oil?
Before diving into our top picks, it’s important to understand why oil choice matters. Griddle cooking is high-heat cooking. You’re often working in the 400°F–500°F range. That means you need oils that can take the heat—literally—without burning, breaking down, or imparting funky flavors.
A great griddle oil needs to check a few boxes:
- High smoke point – So it doesn’t burn or go rancid
- Neutral or complementary flavor – You want your food to shine
- Cost-effective for daily use – Especially if you griddle often
- Good for seasoning (in some cases) – Bonus points if it pulls double duty
Let’s break these qualities down a bit more before we get into the top choices.
Smoke Point: Why It Matters
The smoke point is the temperature at which an oil starts to burn and smoke. When that happens, the oil breaks down, and can release harmful compounds and off-putting flavors.
Griddles run hot, especially when you’re cooking steaks, smash burgers, or stir-fry. So ideally, you want an oil with a smoke point of at least 400°F, with 450°F or more being even better for intense sears.
Low smoke point oils (like extra virgin olive oil) will smoke too quickly, giving your food a bitter taste—and possibly setting off your smoke alarm.
Flavor: Let Your Ingredients Lead
Unless you’re going for something specific—like a peanut-oil-fried rice or a sesame-infused stir-fry—you’ll generally want a neutral oil. This allows the natural flavors of your ingredients to shine through, especially when you’re working with quality proteins and fresh vegetables.
That said, there is a time and place for flavorful oils. We’ll cover that too.
Best Oils for Griddle Cooking
Now that you know what to look for, here are the oils that consistently perform well on flat tops, whether you’re cooking breakfast, burgers, or anything in between.
Avocado Oil
Avocado oil is a favorite among griddle pros for a reason. It has one of the highest smoke points of any commonly available oil—around 520°F—and a light, neutral flavor that pairs with almost everything.
It’s excellent for high-heat searing, versatile enough for everyday use, and even offers a nutritional bonus with heart-healthy monounsaturated fats.
If you’re only going to keep one griddle oil on hand, make it avocado oil.
Canola Oil
Canola oil is the workhorse of the griddle world. It’s affordable, widely available, and has a decent smoke point—around 400°F.
It’s not fancy, but it’s dependable. Canola oil has a very mild flavor, making it a good choice for everything from breakfast hash to smash burgers. It’s also great for deep cleaning cooks where you’ll discard the oil afterward.
Bonus: it’s often used in commercial kitchens for high-volume griddle work.
Grapeseed Oil
If you’re looking for something with a slightly higher smoke point than canola and better seasoning properties, grapeseed oil is a great option.
With a smoke point of around 420°F, grapeseed is both cooking- and seasoning-friendly. It has a clean flavor that won’t interfere with your dish. Many chefs use grapeseed oil specifically for building up seasoning layers on cast iron and carbon steel surfaces.
If you’re seasoning a new griddle and want something that also works great for cooking, this is a solid pick.
Peanut Oil
Peanut oil has a smoke point around 450°F and a mild nutty flavor. While not ideal for every dish, it shines when used intentionally—especially for griddle recipes with Asian flavors or fried elements.
Because of its distinct flavor, it’s better as a specialty oil than your everyday go-to. It’s especially useful when stir-frying on a griddle or cooking anything where a touch of depth and richness is welcome.
Just make sure your guests don’t have a peanut allergy.
Vegetable Oil
Vegetable oil is another solid option—especially if you’re on a budget or need something for high-volume cooks. Like canola, it has a smoke point in the 400°F range and a neutral flavor.
It’s not quite as clean-burning as avocado or grapeseed oil, but it’s easy to find and works well for most general-purpose griddle cooking tasks.
Oils to Avoid on the Griddle
While some oils are built for the heat, others just can’t handle it. These oils either burn too quickly, have overpowering flavors, or aren’t stable enough for repeated use.
Here’s what to avoid:
Extra Virgin Olive Oil
Despite its health halo, EVOO has a smoke point around 375°F—too low for most griddle applications. It also has a strong flavor that can interfere with your food.
You can use it as a finishing oil if you want that olive oil taste—but it’s not your best bet for high-heat cooking.
Butter
Butter is delicious—but burns easily. With milk solids and a smoke point around 300°F, it’s prone to browning or burning on the griddle.
Use it as a flavor finisher, or mix it with a higher-smoke-point oil (like avocado oil) to buffer the heat.
Coconut Oil
Even refined coconut oil has a smoke point that hovers around 350–400°F. It also carries a tropical flavor that doesn’t suit every dish.
While it can be used in some specific recipes, coconut oil is far from a griddle staple.
Sesame Oil
Sesame oil is bold, aromatic, and ideal as a finishing drizzle or stir-fry accent. But it burns fast and smokes aggressively at high temps. Avoid using it as your base oil—it’s better as a garnish or flavor boost added after cooking.
Best Oils for Seasoning a Griddle
If you’ve got a new griddle or are re-seasoning after a deep clean, the oil you use matters just as much as your technique. Some oils create better polymerized coatings than others.
The best seasoning oils are high in polyunsaturated fats, which bond more easily to metal surfaces when heated.
Top choices for seasoning include:
- Flaxseed oil – High in polyunsaturated fats, creates a hard finish
- Grapeseed oil – Easier to work with, still great for seasoning
- Avocado oil – Not quite as hard-setting, but more versatile
- Canola or vegetable oil – Fine in a pinch for basic seasoning
Flaxseed oil creates the hardest, most durable coating—but it can also be finicky. It’s prone to flaking if not applied in thin layers and heated properly.
Grapeseed and avocado are more forgiving and still offer excellent results.
How to Oil Your Griddle Properly
Using oil the right way is just as important as choosing the right kind. Whether you’re seasoning or just prepping to cook, technique matters.
Here’s how to do it:
- Preheat your griddle for 5–10 minutes to burn off moisture.
- Add a thin layer of oil—you don’t want pools, just a sheen.
- Use a paper towel and tongs or a griddle brush to evenly coat the surface.
- For seasoning, allow the oil to smoke and darken before repeating the process.
When cooking, just a small amount is enough. Adding too much oil can lead to soggy food or flare-ups.
Final Thoughts: Choose the Right Oil for the Right Job
At the end of the day, the best oil for griddle cooking depends on your needs.
- For daily cooking, avocado oil is hard to beat.
- For budget-friendly griddling, canola or vegetable oil will do the trick.
- For seasoning, look at grapeseed or flaxseed oil.
- For flavorful dishes, peanut oil or even sesame (as a finisher) has its place.
The best griddle cooks aren’t just skilled with spatulas—they know how to use the right tools and ingredients at the right time. That includes choosing the best oil for griddle cooking to match the moment.
Keep your griddle oiled, hot, and ready—and you’ll be flipping, frying, and searing like a pro every time.
Recommended Video: Watch a Pro Use Oil on the Griddle
Here’s a great walkthrough from Blackstone Griddles on YouTube, showing proper griddle oiling and cooking techniques:
▶️ How to Use Oil on a Griddle | Blackstone Griddles
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